tomato leaf

Wine in Witchcraft!

I saw this post by @cosmic-witch and realized… I don’t think I’ve ever seen correspondences written up for types of wine before! So I spent some time and put some together based on their flavors/aromas/etc. Enjoy, wine-loving witches!

Wine in general is associated with happiness, success, love, relationships, and offerings.

Red Wine

In General

Element: Earth
Season: Winter
Associations: Love, warmth, contemplation, happiness, success, money, passion, health, lust

Cabernet Sauvignon

Tastes Like: Full-bodied, bell pepper, olives, herbs, black cherry, tannic/rough
Element: Earth
Associations: Grounding, protection, banishing, strength, energy, lust, fertility, ancestors, written magic such as sigils

Merlot

Tastes Like: Soft/round, blackberry, cherry, plum, herbal notes
Element: Water, fire
Associations: Unity, love, passion, self-care, protection, healing, prosperity, sexuality, sea witchcraft, water magic

Pinot Noir

Tastes Like: Delicate and fresh, fruity, tea leaf, worn leather, tomato leaf, pale cherry, beet root, strawberry, blackberry, earthy
Element: Earth, air
Associations: Prosperity, protection, wealth, success, beauty, passion, glamours

Shiraz

Tastes Like: Hearty, spicy, black pepper, black currant, clove, blackberry, plum, leather, tar
Element: Fire, earth
Associations: Wealth, banishing, divination, tech witchcraft, comfort, mystery, secrets, endings

Zinfandel

Tastes Like: Rich, zesty, raspberry, raisin, black cherry, blackberry, pepper
Element: Earth
Associations: Growth, wealth, plant magic, vigor, stamina, happiness, love, healing, versatility

White Wine

In General

Element: Air
Season: Summer
Associations: Joy, happiness, love, relationships, friendships, endings, success, energy, purification

Chardonnay

Tastes Like: Wider-bodied, light, velvety, apricot, mango, green apple, citrus, melon, vanilla
Element: Water
Associations: Peace, emotions, safety, success, happiness, balance, polarity, purification, mental power/abilities

Muscat

Tastes Like: Sweet, acidic, fruity, grapefruit, musk, citrus, apricot, rose, caramel
Element: Air
Associations: Love, mystery, lust, relationships, fertility, purity, cleansing, healing, love magic

Pinot Grigio

Tastes Like: Crisp, dry, fruity, peach, pear, acidic
Element: Air
Associations: Rebirth, endings, new beginnings, happiness, reality, creativity, longevity, divination (especially open-ended, like tarot)

Riesling

Tastes Like: Steely, crisp, fresh, slightly sweet, pear, apple, peach, petrol, honey
Element: Fire, water
Associations: Energy, movement, growth, rebirth, love, friendship, attraction, activity such as dance, preparation, cleansing

Sauvignon Blanc

Tastes Like: Herbal, grass, bell pepper, green apple, lime, gooseberry, jalapeno, melon, mango, black currant, passionfruit, peach
Element: Air, earth
Associations: Love, peace, friendship, companionship, arts, healing, happiness, joy, spirit work

Rosé Wine

In General

Element: Air
Season: Spring
Associations: Beginnings, happiness, excitement, friendship, new romance, love, passion, playfulness, relaxation, luck

Sparkling Wine

In General

Element: Fire
Season: Summer
Associations: Success, completion, celebration, wealth, opportunity, setting things in motion, prosperity, space witchcraft, weather magic, adding a “spark”

Feel free to use these however you’d like and add your favorite wines!

The plural of brussels sprout is brussels sprouts. 😜 Roasted ones are SO GOOD. I remove the outer leaves (if damaged), cut the little stem piece off and slice in half. Sprinkle with black pepper and bake on parchment (no oil necessary 😉) at 200C/400F for 30 minutes. I bake them for 10 minutes then shuffle them around every 5 minutes so they brown evenly. Delicious!
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We had them with lunch today, along with rice, peas and carrots (from frozen), and an almost-chili. The chili was bell pepper, mushrooms, kidney beans, tomato paste, oregano, bay leaf, and black pepper. 🤤 These simple meals are the best. 😋

  • Erina: It's just a burger.
  • Souma: Just a Burger? Just a burger. Erina, it's so much more than "just a burger." I mean... that first bite-oh, what heaven that first bite is. The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then... a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a... a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Erina. This is God, speaking to us through food.
  • Erina: And you got our wedding vows off the internet.
  • JUGHEAD: Just a burger? Just a burger. Ronnie, it’s so much more than "just a burger." I mean…that first bite — oh, what heaven that first bite is! The bun, like a sesame freckled breast of an angel, resting gently on the ketchup and mustard below, flavors mingling in a seductive pas de deux. And then... a pickle! The most playful little pickle! Then a slice of tomato, a leaf of lettuce and a…a patty of ground beef so exquisite, swirling in your mouth, breaking apart, and combining again in a fugue of sweets and savor so delightful. This is no mere sandwich of grilled meat and toasted bread, Veronica. This is God, speaking to us through food.
  • BETTY: And you got our wedding vows off the internet?

George Harrison paging through Illuminations from the Bhagavad-Gita in the kitchen at Friar Park, 1982. Photo: Chris Murray (previously posted here).

The book Mary Frampton and Friends: Rock ‘n’ Roll Recipes (published in 1980) includes one by George… Dark Horse Lentil Soup. Here’s the recipe:

Ingredients:

1 red chili
1 teaspon cumin seeds
2 large onions, chopped
2 garlic cloves
1 cup lentils (you can use one or more types)
2 large tomatoes, chopped
2 green peppers, chopped
1 bay leaf
Salt and pepper to taste

Method:

Heat a small amount of oil in a frying pan. When oil is good and hot, add the red chili and cumin seeds. When the seeds stop sputtering, brown the onions and garlic in the seasoned oil. In a separate deep pan, wash the lentils in plenty of water. When clean, liberally cover with water. When the onions are browned, add them to the pan of lentils. Now add tomatoes, peppers, bay leaf, salt and pepper. Potatoes and carrots and small boiling onions may be added for a more substantial meal. Bring to the boil, cover, and turn down to very low heat, The soup is ready to serve in an hour and tastes better the next day.

Pasta for lunch today. 😍😍 I could eat pasta every day and not get tired of it! 😅 I sautéed veggies with water as usual and seasoned them with oregano, thyme, nutritional yeast, bay leaf and tomato paste. I even made it extra saucy for all those noodles. 🍝👀 I used regular pasta which was coloured with dried spinach and tomato. 💛🍃🍅 So delicious and filling! 👅💦 We just got back from Málaga and I’m about to dig into my grape dinner. 😬 I hope you’re having a good weekend so far! 💕

Oil-free baked chips and chili 👌 Yes please!
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This chili was super basic: mushrooms, red bell pepper, yellow beans, kidney beans, tomato paste, oregano, bay leaf, black pepper. No chili powder 😅 but it’s still chili to me.
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I had a feeling chili flakes or paprika were causing stomach troubles when we were in Torremolinos so I cut all of them out completely. The other day I added a teaspoon of sweet paprika to our veggies since I figured only the spicy one caused problems, but I had the same gut-wrenching reaction. I’m lactose-intolerant and it’s the same immediate reaction (within 10-15 minutes), as if I consumed dairy. 😑 So now I can’t have any paprika, sweet or spicy!
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I used to eat so much spicy food so I don’t know what changed. Has this ever happened to you?

My understanding of caprase salad is “small tomato, mozzarella, basil leaf, balsamic” but is the salad the collective plate of these little canapés, the group en masse, or each assemblage separately? What is the unit of salad? Did I have a caprase salad for lunch or can I accurately claim to have fourteen caprase salads because I’m a living health god? Is mozzarella Healthy? Do not answer the last question. I had fourteen salads today, I’m doing great.

Grilled salmon, dill mayonnaise, capers, pickled red onion and arugula burger // Chicken, mozzarella, fresh tomato, pesto and mixed leaf burger // Home made beef patty, guacamole, tortilla chips, jalapenos, tomato salsa, ketchup and mayonnaise burger at Louis Burgers - Berlin, Germany.

Ten Tips For Raised Garden Beds

Try these organic tips and tricks to get the most out of your planting space

Raised beds are great: the soil in them warms and dries out earlier in the spring than regular garden beds, so you can get planting sooner. They allow us to garden without fighting stones and roots, and the soil in them stays perfectly fluffy since it doesn’t get walked on.

Of course, there are a few drawbacks: in hot dry weather, raised beds tend to dry out quickly. Roots from nearby trees will eventually find their way into your nice, nutrient-dense soil.

Here are ten even high-yield strategies that will make the most of a raised garden bed space.

Ten Tips for Raised Garden Beds

# 1: Never Walk On The Soil

The biggest advantage of raised bed gardening is the light, fluffy, absolutely perfect soil you’re able to work with as a result. When you build your raised beds, build them so that you’re able to reach every part of the bed without having to stand in it. Raised garden bed soil doesn’t need to be tilled as it is not compacted, but this can happen if you walk on the soil in the bed 

# 2: Mulch after planting.

Mulch with newspaper, straw, grass clippings, leaves, or wood chips after planting your garden. This will reduce the amount of weeding you’ll have to do and keep the soil moist.

# 3: Plan your irrigation system.

Two of the best ways to irrigate a raised bed are by soaker hose and drip irrigation. If you plan it ahead of time and install your irrigation system before planting, you can save yourself a lot of work and time spent standing around with a hose later on.

# 4: Install a barrier to roots and weeds.

If you have large trees in the area, or just want to ensure that you won’t have to deal with weeds growing up through your perfect soil, consider installing a barrier at the bottom of the bed. This could be a commercial weed barrier, a piece of old carpet, or a thick piece of corrugated cardboard. If you have an existing raised bed and find that you’re battling tree roots every year, you may have to excavate the soil, install the barrier, and refill with the soil. It’s a bit of work, but it will save you tons of work later on.

# 5: Add nutrient enhanced compost annually.

Gardening in a raised bed is, essentially, like gardening in a really, really large container. As with any container garden, the soil will settle and get depleted as time goes on. You can mitigate this by adding a one to two-inch layer of compost or composted manure each spring before you start planting.

# 6: Fluff the soil with a garden fork as needed.

To lighten compacted soil in your raised bed, simply stick a garden fork as deeply into the soil as possible, and wiggle it back and forth. Do that at eight to twelve-inch intervals all over the bed, and your soil will be nicely loosened without a lot of backbreaking work.

# 7: Cover up your soil at the end of the gardening season

Add a layer of organic mulch or plant a cover crop at the end of your growing season. Soil that is exposed to harsh winter weather breaks down and compacts much faster than protected soil. This technique also keeps the soil nutrient enhanced 

# 8:  Space Smartly

To get the maximum yields from each bed, pay attention to how you arrange your plants. Avoid planting in square patterns or rows. Instead, stagger the plants by planting in triangles. By doing so, you can fit 10 to 14 percent more plants in each bed.

Just be careful not to space your plants too tightly. Some plants won’t reach their full size—or yield—when crowded. For instance, when one researcher increased the spacing between romaine lettuces from 8 to 10 inches, the harvest weight per plant doubled. (Remember that weight yield per square foot is more important than the number of plants per square foot.)

Overly tight spacing can also stress plants, making them more susceptible to diseases and insect attack.

# 9:  Grow Up

No matter how small your garden, you can grow more by going vertical. Grow space-hungry vining crops—such as tomatoes, pole beans, peas, squash, melons, cukes, and so on—straight up, supported by trellises, fences, cages, or stakes.

Growing vegetables vertically also saves time. Harvest and maintenance go faster because you can see exactly where the fruits are. And upward-bound plants are less likely to be hit by fungal diseases thanks to the improved air circulation around the foliage.

Try growing vining crops on trellises along one side of raised beds, using sturdy end posts with nylon mesh netting or string in between to provide a climbing surface. Tie the growing vines to the trellis. But don’t worry about securing heavy fruits—even squash and melons will develop thicker stems for support.

# 10:  Mix It Up

Companion planting saves space, too. Consider the classic Native American combination, the “three sisters”—corn, beans, and squash. Sturdy cornstalks support the pole beans, while squash grows freely on the ground below, shading out competing weeds. This combination works because the crops are compatible. Other compatible combinations include tomatoes, basil, and onions; leaf lettuce and peas or brassicas; carrots, onions, and radishes; and beets and celery. 

There are many basics to having a successful garden in a raised bed, Remember to be flexible and open to new ideas that can help your garden

anonymous asked:

Are there any deadly flowers but you can consume them in certain ways that are safe for humans? Sort of like a flower version of fugu?

Hey Nonny,

there are a lot of poisonous plants. Not all of them necessarily deadly, but I will try to lay my focus on it since you are looking for something of the likes for your story. We, humans, have a way of exploring our planet’s flora by trial and error, unfortunately, that probably lead to a lot of deaths in the past because we hadn’t quite figured out plants just yet. Since you asked for a fugu equivalent we’ve looked specifically into plants (or parts of them) that would be considered edible, since flowers are not as commonly found on dinner plates as fish would be and most people likely don’t consider them as edible either.

Almond (Prunus dulcis) – Okay technically it’s not only almonds, it’s something about the Prunus genus as this concerns also cherries, peaches, plums and apricots, just to name a few common. And it’s not about the fruit flesh because unless there is an allergy it is very obviously edible and good for many of us. This is all about the seeds, and yes that includes almonds as they aren’t nuts but seeds in all technicality. Now we can eat almonds, but the more bitter they are the more cyanide they contain (just like cherry seeds.) And cyanide in large amounts is deadly of course so in order to be sold they must be processed to remove the poison. However, bitter almonds are still illegal in some countries.

Cashew tree (Anacardium occidentale) – Cashews are tricky, they are not technically deadly. They are, however, poisonous and need to be processed before they can be eaten. Raw cashews are coated in something called anacardic acid. I don’t think I need to explain why acid is a bad time for your character’s mouth, but this particular acid is closely related to urushiol the allergen found in poison ivy, which just brings home the point why your character should not put raw cashews in their mouth. It also makes quite obvious how a bad case of allergies might cause death in this scenario.

Cassava (Manihot esculenta) – Cassavas comes in two forms. Bitter and sweet. Sweet cassavas are nice cassavas, well nicer anyway. Sweet cassavas contain about 20 milligrams of cyanide per kilogram. Bitter cassavas have easily 50 times as much cyanide, with an average of 1 gramme per kilogram. (The numbers are vanishingly small in oz.) A common cause for large amounts of cyanide is droughts. And once again we have cyanide poisoning.

Chronic, low-level cyanide poisoning can lead to goitre and tropical ataxic neuropathy (a nerve-damaging disorder.) Severe cyanide poisoning is linked to a paralytic disorder called konzo, as well as death in some cases. Cassava consumption in humans is also known to cause severe calcific pancreatitis which can lead to chronic pancreatitis.

Interesting about this plant, however, are not its leaves or flowers, but its roots. Sweet roots can be cleansed of the cyanide by thorough cooking, bitter roots, however, require more careful processing. Fermenting, cooking and soaking just to name a few.

Castor oil plant (Ricinus communis) – Again, not the flowers but the seeds are where the poison is located, eating the flowers isn’t recommend either way as the whole plant is more or less toxic in varying degrees, the seeds are simply the most dangerous. This poison in question is called ricin, which is not only extremely toxic but also water-soluble. And of course, this exact plant is used to make castor oil as the name already suggests.

This plant is also arguably the most poisonous in existence, or at least it was in 2007 according to the Guinness Book of World Records, and yet it is arguably not the most lethal. For the average adult the lethal medical dose is 20 micrograms per kilogram when injected or inhaled, and while it is claimed to be much less toxic when ingested, a dose of about 20-30 milligram per kilogram (about 4-8 seeds) can still cause death when that way.

Symptoms commonly appear within 2-4 hours but can be delayed for up to 36 hours and they include a burning sensation in the mouth and throat, abdominal pain, purging and bloody diarrhoea. Within just a few days severe dehydration, a drop in blood pressure and a decrease in urine will occur and if left untreated death can be expected within 3-5 days. However, if your character makes it past that time frame they do have a chance of survival.

In 1978 a man called Georgi Markov was assassinated with them, you can look him up on the internet.

Indian pea (Lathyrus sativus) – The seeds of this plant contain a neurotoxic amino acid called ODAP. ODAP is short for some chemical description that makes my brain and eyes hurt and frankly this is the part of chemistry I don’t understand anymore so we’ll stick to ODAP. Anyone can pronounce ODAP.  If eaten regularly over a long period of time ODAP causes paralysis and wasting (away of muscle mass for example) and it is thought to be the cause of neurolathyrism (a neurodegenerative disease.) It only occurs during famines when the seeds of the plant are basically the main food source. It is also not deadly, but a damaged brain is no fun either.

Kidney bean (Phaseolus vulgaris) – Beans of any kind contain a substance called lectin, but red kidney beans have an exceptionally high concentration which is why they stand out in this case.

As few as 4-5 kidney beans is enough to prompt symptoms. Among them, nausea, vomiting, and diarrhoea and it takes about 1-3 hours after eating them for the symptoms to appear. Fortunately, they will disappear just as quickly within some more hours. The best way to counteract the toxin is to cook the beans at 100°C (212°F) for ten minutes. Dry beans are recommended to soak a whole five hours in water before further handling, and the water, of course, has to be discarded afterwards.

Slow cookers generally have a reputation for not cooking the beans hot enough and through that aren’t considered safe for kidney bean cooking. Which might sound not quite as serious but if they are accidentally cooked at 80°C (176°F) the kidney beans become five times as toxic as raw.

Lima bean (Phaseolus lunatus) – We’ve just talked about why beans need to be cooked properly, but on top of that these ones contain a cyanogenic glycoside, but we’ve already talked about why cyanide is bad for your character’s body as well. So I think this one should be clear.

Mango tree (Mangifera indica) – Mangos are a similar deal like cashews. Only that this time we’re dealing with actual urushiol (the poison ivy allergen) which can be found in the peel, sap, leaves and stem. A bad case of allergies could easily turn deadly in this case. If your character has a history of poison ivy or poison oak contact dermatitis they have all that’s needed to spark an allergic reaction.

Potato (Solanum tuberosum) – Yes, potatoes too. They contain something called a glycoalkaloid. Yes, all potatoes, but especially wild potatoes. Cultivated potatoes just have been bred to reduce the toxin to a manageable level for us humans, and that is really all we can do. Technically your character could try cooking them at 170°C (340°F) or above to at least partially destroy the toxin, but all I can imagine for that scenario are some sorry, overcooked potatoes which just cause a lot of sadness at the dinner table.

Rhubarb (Rheum rhaponticum) – While the leaf stalks are edible, nothing else about the leaves is. The bad guy here is oxalid acid. Again, I don’t think it needs explaining why acid is Bad. Symptoms include kidney disorders, convulsions, coma and although rarely, death.

The lethal medical dose of pure oxalid acid is about 25 grammes for a human weighing roughly 60 kilograms (~140 lbs.) Fortunately, it would take a lot of effort, determination and possibly malfunctioning taste buds for your character to actually cause severe damage to themselves in this case as that equals about 5 kg (11 lb) of sour rhubarb leaves to chow through. But much like it is with potatoes it’s not like the leaf stalks are free of poison, they just contain less which in turn is then manageable for a human.

Tomato (Solanum lycopersicum) – You might have noticed the similarity to the Latin potato name. Which is because both of them are part of the Solanaceae family, the nightshade family and if you need to know anything about nightshade for your story it is that it is dangerous and deadly in pretty much all cases. Tomatoes contain a thing called solanine, which if ingested can cause nervous excitement and upset the digestive system. Fortunately, ripe tomatoes are very much fine to eat, and most people wouldn’t come to think of eating their stems and leaves. However, some have thought it a good idea to brew tomato leaf tea. Tomato leaf tea now is the cause of at least one recorded death. Don’t have your character make tomato leaf tea.

- Mod Jana

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Disclaimer

This blog is intended as writing advice only. This blog and its mods are not responsible for accidents, injuries or other consequences of using this advice for real world situations or in any way that said advice was not intended.